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Ever tire of the Suji Upma? Try this wonderful twist for a change. Vermicelli is known by a host of other names – Sevia, Seviya, Semiya, Sevai. Upma is a great breakfast or snack idea and goes great with C-Chutney or Tomato Chutney or just plain old pickle!

Prep time: 10 min
Cook time: 20 min
Serves: 4

Vermicelli/Sevia – 1 cup
Oil – 2 tbsp
Mustard Seeds – 1/2 tsp
Channa Daal – 1 tsp
Raw Peanuts – 2 tbsp
Urad Daal – 1 tsp
Cashews – 1 tbsp
Asafoetida – pinch
Turmeric Powder – 1/4 tsp
Curry Leaves – few
Onion – 1 small, finely chopped
Green Chillies – to taste, finely chopped
Ginger – 1 tsp, grated
Carrots & Peas – 1/2 cup
Salt – to taste
Water – 1.5 cups
Cilantro/Coriander Leaves – for garnish


1. Heat 1 tsp of the Oil in a pan on medium heat.
2. Once the Oil is hot, roast the Vermicelli till it turns light golden.
3. Stir continuously.
4. Once done, remove to another pan to stop the cooking process. Keep aside.
5. In the same pan, add the remaining Oil and heat on medium heat.
6. Once hot, add in Mustard Seeds and allow them to pop.
7. Add in Channa Daal and Peanuts and cook for 30 seconds.
8. Add in the Urad Daal and the Broken Cashew.
9. Cook till they turn to a light golden color.
10. Add in the Turmeric Powder & Asafoetida. Mix well.
11. Add in the Curry Leaves and allow them to cook for 10-15 seconds.
12. Add in the Onions, Carrots & Peas, Green Chillies and Ginger.
13. Cook till the Onions turn translucent.
14. Add in Salt and Water.
15. Cover the pan and allow the Water to come to a boil.
16. Once it is boiling, open cover and add in the roasted Sevia.
17. Give it a really good mix, lower heat, cover and cook for 6 minutes.
18. Stir inbetween once.
19. After 6 minutes, turn the flame off and allow it to sit covered for another 5 minutes.
20. Open, fluff gently, garnish with Cilantro and serve hot.


1. A lot of Indian stores now carry pre-roasted Vermicelli, so to save on cooking time, use that.
2. Boil Water in the microwave to save time.
3. Splash water on the Onions to help cooking without them turning brown.

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